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Gluten Free

Protein-packed Posh Pot Noodle

15 mins
Intermediate
2 Servings

Want a filling dish in super quick time, evenly balanced with loads of protein, fibre, vitamins and minerals? We’ve got you covered with our protein-packed posh pot noodle. Ready in mere minutes and using yellow pea pasta.

Brilliant Bases Used In This Recipe
Bone Marrow Broth
Roast Root Vegetable Stock
About This Recipe

Remember those space-age pot noodles that were big in the 1980s and 90s? Served in a plastic tub, all you have to do is add water and there’s a meal in minutes.    


Well we’ve taken the concept and used it to create our super-quick posh pot noodle, except to keep this one gluten free we are using a super-high protein pasta made from yellow split peas and created by ZenB. We’ve been looking to try some of their products in dishes for a while now and so we decided to give their macaroni a whirl here… you could just as easily use a regular macaroni if you prefer but we like the high protein, fibre and potassium of the ZenB product.  


By cooking the yellow pea pasta in the broth, we lose none of the flavour or nutrient value and the starches released help to slightly thicken the broth, whilse minimising the hassle and the need to wash more pans. The yellow pea pasta works amazingly well in this format as it’s a little more delicate than regular wheat-based pasta.  


Thanks to it being quick cook, this is ready in minutes and can be added to or taken away to make your own version, which is why we’ve included a vegan recipe option here too. 

Video
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Ingredients

  • 150g/5oz dried yellow pea macaroni 

  • 700g/25oz our BB Bone Marrow Broth or BB Roast Root Vegetable Stock 

  • 1 large carrot peeled into strips 

  • 1 red pepper cut into strips 

  • 75g/2.6oz sugar snap peas 

  • 75g/2.6oz chestnut mushrooms 

  • 200g/7oz pre-cooked chicken or tofu 

  • 2tsp Elevated salsa verde 

  • Salt Pepper to taste

Nutrition Per Serving

Calories

480

Fats

9G

Carbs

54G

Protein

44G

Method

  1. Prepare the carrots as per the video below and quarter the mushrooms

  2. Bring the stock (depending on which you are using) to the boil

  3. Add the pasta, stir and return to a high simmer

  4. Strip down the chicken or cube the tofu and add to the broth alongside the mushrooms

  5. Turn down the heat to a low simmer

  6. After 5-7 minutes gently stir and add the red pepper and sugar snap peas

  7. These will poach gently yet still remaining crisp to bite after 2-3 minutes further simmering Serve and garnish accordingly with salsa verde

  8. Add salt and pepper to taste

Method
Ingredients
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